Curd biscuits: recipe with photo. Cream cheese biscuit recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Modern caring mothers, who are worried about the he alth of their offspring, but do not want to leave them without desserts, are lost in thoughts about what to cook tasty, and not too high-calorie, and even he althy. We can advise them to turn their attention to cottage cheese biscuits. You can’t do without flour, they are also unlikely to be low-calorie, but nevertheless such a delicacy is much lighter than many types of baking and has undoubted usefulness for growing organisms, most of which do not force cottage cheese into most of them. And how delicious it will turn out!

Airy dessert

Try to bake a uniquely delicious and delicate cottage cheese biscuit, the recipe of which, however, cannot boast of simplicity, but will forever win the hearts and stomachs of all family members. First you need to do the basics: grind half a kilogram of cottage cheese with a quarter kilogram of powdered sugar, a pack of softened chopped margarine and the yolks of six medium-sized eggs. When uniformity begins to appear, a glass of flour is poured. Beating continues until there are no lumps left. Final consistency - a littlethicker than pancake batter. In another bowl, beat egg whites with a few grains of s alt. As dense foam forms, a quarter of a kilogram of powder is gradually poured. When the peaks become steep and stable, both masses are gently mixed, preferably with a wooden spatula, so that the structure of the protein cream is not disturbed. The form is smeared with margarine, crushed with flour, the dough is laid out in it, and the future curd biscuit (photo attached) is placed in an oven heated to 170 degrees Celsius for an hour and a half. In the end, you can raise the temperature for a few minutes to 220, so that a beautiful blush appears.

Delicate treat

Mistresses imagine cottage cheese biscuits in different ways. It turns out very tasty if the fermented milk product is used as a filling. First, a biscuit is traditionally prepared:

1. Five eggs are divided into yolks and whites.
2. The yolks are pounded with two tablespoons of sugar, and then kneaded with a glass of flour.
3. Egg whites are beaten to stiffness with a glass of granulated sugar.
4. Both masses are combined, gently stirred; the dough is distributed in the form and put in the oven for half an hour at 170 on a thermometer.

While the base comes up, the filling is done. For her, a bag of gelatin - 220 grams - is diluted in half a glass of water, and a third of a kilogram of cottage cheese is rubbed into a paste with a blender. 300 milliliters of heavy cream is whipped with two-thirds of a glass of sugar. All components are mixed, pieces of canned peaches are poured into themor pineapples, then the filling hides for a quarter of an hour in the cold. When the biscuit base has cooled, it is cut into cakes parallel to the table, the curd mass is put inside, and the delicacy is sent to the refrigerator for impregnation and hardening. Already when serving, the biscuit is cut and sprinkled with powdered sugar.

Lemon Curd Biscuits

Here we offer a portioned version, in small molds. But, no doubt, no one forbids you to make cottage cheese biscuits according to this recipe and in large sizes. The zest is thinly removed from one lemon and the juice is squeezed out of it. They are whipped with a cup of sugar and half a pack of butter. After reaching splendor, a pack of cottage cheese is introduced, two tablespoons of sour cream and at the very end - a quarter kilogram of flour mixed with a spoonful of baking powder and a pinch of s alt. It turns out a rather dense dough, which is laid out in molds, sprinkled with almonds and sugar and sent to the oven for half an hour. Tastier such curd biscuits will be warm.

Out of the box

Housewives who are not too fond of fiddling with dough or having little time for baking can still build a delicious cottage cheese biscuit. The recipe prescribes to stock up on two hundred-gram packs of cookies - any, although it is preferable to take chocolate. With a blender, it is crushed to crumbs, combined with butter grated on a coarse grater (about a third of a standard pack) and two tablespoons of sugar. The components are mixed so that the crumb is approximately uniform. A third of the dough is removed inrefrigerator, the rest is compacted in the form and baked for a quarter of an hour. During this time, you will have time to beat a pack of fatty cottage cheese with vanilla and half a glass of sugar. When grains no longer appear in the mass, an egg, a spoonful of lemon juice and two milk are added to it. And back to the mixer. The filling is like a soft dough. It is distributed over the finished cake, covered with the deposited mass and returned to the oven for 25 minutes. When the delicacy has cooled, the curd biscuits are cut into convenient pieces and served with tea.

Chocolate curd delight

For him, 400 grams of cottage cheese is taken. If it is grainy, it is better to rub it through a sieve. Three eggs are driven into the base and one and a half glasses of sugar are poured. All this is well whipped. Next, softened butter (100-gram bar), a spoonful of baking powder and vanillin are added. It is kneaded until even, after which three tablespoons of vegetable oil are added to the dough, four - cocoa, and one - instant, but good coffee. Flour is sown last, one and a half glasses. The dough should be firm but soft. It is laid out in a greased and sprinkled form, and the chocolate-curd biscuit is put into the oven for forty minutes. The recipe indicates a temperature of 200 degrees, but it seems to us that either the time allotted is too much, or the heating is too high. So check your baked goods regularly. It should cool down right in the form, and already on a dish it is cut into portioned curd biscuits and sprinkled with powdered sugar. You can also pour glaze if desired.

To multicooker fans

It's no secret that the miracle machine can easily handle any pastry. Taking away from the cook, by the way, much less time than the usual oven. If you want to bake a cottage cheese biscuit in a slow cooker, we offer you this option. Three eggs and a glass of sugar are beaten with a mixer until whitening. Then, little by little, in small portions, without stopping whipping, add a package of fatty 9% cottage cheese (preferably soft, not crumbs), two tablespoons of melted and slightly cooled butter, a glass of flour mixed with a bag of baking powder and a third glass of starch. For more seductiveness, candied fruits and raisins can be mixed into the finished dough. The bowl of the multicooker is smeared with a piece of butter, the dough is poured into it, the baking mode is turned on on the machine and the time is set to 65 minutes. After the timer signal, the degree of readiness is checked; if necessary, time is added 10 minutes at a time.

Cream for all occasions

Even if you don't want to put cottage cheese in the dough, you can really come in handy with the recipe for curd cream for biscuit - gentle and suitable for any of its variants. It is prepared very simply: 400 grams of cottage cheese (regular, not pasty) are whipped with a glass of cream, sugar (to taste, approximately 0.5 cups) and vanilla. Such a "spread" holds its shape well and quickly soaks any cakes.